Optimization of wall components for encapsulation of Nigella sativa seed oil by freeze-drying

The aim of the present study was to determine the proper concentrations of whey protein isolate (WPI), Arabic gum (AG), and Zedo gum (ZG) for the encapsulation of Nigella sativa seed oil (NSO). WPI, AG, and ZG were used as wall materials for the encapsulation of NSO by mixture design and then the optimum sample with minimum Z-average, PDI, and a* and maximum zeta potential, conductivity, encapsulation efficiency, and b* was selected for examining FT-IR and SEM. The findings demonstrated that lower particle size and particle dispersion index were obtained at higher amounts of AG and WPI with the least a*. Desirability function results indicate that the mixture of 39.05% WPI, 16.758% AG, and 4.192% ZG led to the production of the optimum sample. Microencapsulation of Nigella sativa seed oil using the optimum wall composition was recognized to be useful to preserve bioactive compounds and provide flavor stability, enabling the use of microcapsules in food formulations

Spontaneous emulsification of fish oil at a substantially low surfactant-to-oil ratio: Emulsion characterization and filled hydrogel formation

Fish oil was spontaneously emulsified in a low-acyl gellan solution by the surfactant polyoxyethylene sorbitan monooleate (Tween 80) at different ratios of surfactant-to-oil (SOR). A minimum content of 4 mg g−1 of gellan at aqueous phase was necessary to produce stable emulsions at the SOR of 1.0. Higher gellan contents allowed reduction of SOR. A fully stable emulsion for 60 days was prepared at a gellan concentration of 6 mg g−1 and SOR of 0.1. Gellan concentration also influenced the oil droplet size and ζ-potential, as well as, the consistency coefficient of emulsion. As gellan decreased the surface tension at the air/water interface from ≈71.96 mN/m to ≈52.35 mN/m, we hypothesized that gellan co-adsorbed together with Tween onto oil drops surface. The spontaneously emulsified fish oil did not undergo oxidation during storage for 21 days.Emulsion samples were supplemented with Ca2+ to undergo gelation. Fourier-transform infra-red (FT-IR) spectroscopy indicated that hydrogen bonding and ionic interactions contributed to filled hydrogels (emulsion gels) formation. The lower the gellan content, the softer was the texture and more porous was the microstructure of filled hydrogels. A lower gellan content also resulted in higher swelling degree of freeze-dried filled hydrogels upon immersion in an aqueous solution. It was concluded that oil droplets by adsorbing gellan onto their surface played a prominent role in filled hydrogels swellability. The resulting filled hydrogels were less crystalline compared to the gellan powder and crystallinity corresponded to gel microstructure

Effect of various additives on the properties of the films and coatings derived from hydroxypropyl methylcellulose—A review

Edible films and coating materials are commonly used as appropriate packaging materials to extend the shelf life of fresh food. Due to all their properties, edible film and coating materials have been received much attention. They are biodegradable, edible, and good barrier against environmental parameters; thereby, they could carry and deliver food additives protecting food quality. Hydroxypropyl methylcellulose (HPMC), a cellulose derivatives, can act as an excellent film‐forming agent for coating food produces. The aim of this study was to provide an overview of the HPMC properties and investigate the effects of various additives on its film‐forming properties, such as rheological behavior, water vapor, and gas permeability, as well as mechanical, optical, antioxidant, and antimicrobial properties, with a focus on the recent progress and outputs, which has been recently published. Hydroxypropyl methylcellulose is prone to be commonly used as an advanced film‐forming and coating materials for the sake of well miscibility with a wide range of organic and inorganic materials. However, this polymer requires further improvements regarding moisture susceptibility and thermal properties

Effect of various additives on the properties of the films and coatings derived from hydroxypropyl methylcellulose—A review

Edible films and coating materials are commonly used as appropriate packaging materials to extend the shelf life of fresh food. Due to all their properties, edible film and coating materials have been received much attention. They are biodegradable, edible, and good barrier against environmental parameters; thereby, they could carry and deliver food additives protecting food quality. Hydroxypropyl methylcellulose (HPMC), a cellulose derivatives, can act as an excellent film‐forming agent for coating food produces. The aim of this study was to provide an overview of the HPMC properties and investigate the effects of various additives on its film‐forming properties, such as rheological behavior, water vapor, and gas permeability, as well as mechanical, optical, antioxidant, and antimicrobial properties, with a focus on the recent progress and outputs, which has been recently published. Hydroxypropyl methylcellulose is prone to be commonly used as an advanced film‐forming and coating materials for the sake of well miscibility with a wide range of organic and inorganic materials. However, this polymer requires further improvements regarding moisture susceptibility and thermal properties

The Effect of Xanthan Gum and Flaxseed Mucilage as Edible Coatings in Cheddar Cheese during Ripening

The object of this study was to investigate the possibility of using xanthan gum and flaxseed mucilage as edible coatings for Cheddar cheese during ripening for 90 days. Five samples of Cheddar cheese blocks were coated with different coating materials in triplicate as follows: Coated with polyvinyl acetate as control (C), coated with 0.5% xanthan gum (XG), coated with 0.75% flaxseed mucilage (FM1), coated with 1% flaxseed mucilage (FM2), and coated with 1.25% flaxseed mucilage (FM3). All samples were kept at 8 ± 2 °C in a cold room for 90 days. The statistical analysis of the results showed that the moisture content of the samples decreased and the protein content increased during the ripening period (P < 0.01). The pH, acidity, fat in dry matter, and TCA-SN/TN of samples were significantly affected by xanthan gum and flaxseed mucilage treatment (P < 0.01). The free fatty acid composition of samples was significantly affected by edible coatings. Edible coatings affected the growth of non-starter lactic acid bacteria and the total mesophilic aerobic bacteria in a non-significant manner (P > 0.01). The growth of starter bacteria was significantly altered under the effect of edible coating materials (P < 0.05). Tyrosine and tryptophan contents as an index of proteolysis, lipolysis, and sensory evaluation of samples were not significantly different